FIOR DI MUGELLO

Formaggio semistagionato di latte vaccino a pasta morbida. Abbinamento enologico: vino rosso di buona struttura.

TECHNICAL PRODUCT


Fattoria Il Palagiaccio Bollo CE IT T1 C84 CE - (ex IT 09/524 CE)

Product Name

FIOR DI MUGELLO

Code

24A-25F/FDM

Issue Date

16/08/2007

Ingredients

Latte vaccino pastorizzato, fermenti lattici, caglio, sale

Preservatives

Trattato in superficie con conservante (edibile): E202 (buccia commestibile)

Texture

Pasta cremificata, ternera con occhiature.

Production Processes

Milk pasteurization and cooling at 35° C/ 40° C; Milk Enzymes and Rennet addiction; Curdling; Manual breaking of the curdling; Manual discharge of the cheese in the moulds; Stufatura (warm, humid aging fo cheese); Dry Manual Salting; Drying; Maturing.

Microbiological
and Physico-Chemical
Parameters

Listeria M: absent in 25 g; Salmonella spp: absent in 25 g; Staphilococcus Aureus < 10 ufc/g; E. Coli < 100 ufc/g; Total Coliforms < 10.000 ufc/g; water activity > 0.95; pH 5,0-5,3; Alkaline Phosphatase research: negative.

Packaging

Size: g. 500/1000/2000/3000. Packaging: wooden, carton or plastic boxes.

ShelfLife Temperature

0-4°C

ShelfLife Enviromental Condition

RelativeHumidity: 80-85%.

ShelfLife Term

100 days since the packaging date.

Labelling

Labels are placed on the packaging, in compliance with the D. Lgs 109/97. Labels indicate: sales designation, ingredients list, conservation methods, dealer comapny title, information about production and packaging plants, expiry date (dd/mm /yyyy), CE mark, production lot.

Intended Use

Target: Wide consumer good. It doesen��(TM)t contain allergenic products. Milk is the only ingredient; this product isn��(TM)t suitable for people who are lactose intolerant. Terms of sale: sales and direct distribution to supermarkets, grocers��(TM), restaurants.

Controls on distribution

The product is microbiologically stable; In order to guarantee the integrity of product from a bacteriological point of view it is necessary to transport the product by means with technical features proper to preserve temperature below 14°C.

How to Use

Cheese to be consumed fresh. Unperishable food if kept intact in compliance with D.M. 16/12/1993.

Nutritional Information

Nutritional Information: in 100 g of cheese : 20,0 proteins, 25,5 g fat, 1 g carbohydrates. Calories in 100 g: Kcal 314/Kj1301
STORICA FATTORIA
PALAGIACCIO s.s.a.


Via Senni,40 int.6
50038 SCARPERIA (FI)
P.I. C.F. 06083140480
Rea 0598875
Punto Vendita di fattoria

Località Senni, 40 Scarperia, Firenze

Aperto tutti i giorni
Mattino: 9.00 -13.00
Pomeriggio: 15.30 - 19.00
Contatti

Tel. 055 8402103

Fax 055 8496707

storico@palagiaccio.com

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